Roasted Parsnips with Sea Salt, Malt Vinegar, and Chives

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Roasted Parsnips with Sea Salt, Malt Vinegar, and ChivesRecipe

Photo: Greg DuPree; Styling: Lindsey Lower

If you're not familiar with parsnips, they look like white carrots and have a decidedly sweet, earthy flavor. Avoid larger parsnips, which tend to have tough, woody cores.

Serves 4 (serving size: 1 1/2 cups)


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1 pound parsnips, peeled and sliced into thin strips
1/2 pound baby carrots, halved lengthwise
1 tablespoon extra-virgin olive oil
3 tablespoons thinly sliced fresh chives
1 tablespoon malt vinegar
1/4 teaspoon fine sea salt


1. Place a rimmed baking sheet in oven; preheat oven to 500°F. (Do not remove pan while oven preheats.)

2. Combine parsnips, juice, oil, pepper, and salt. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with parsley and dill. Serve with lemon wedges.

Created date

October 2016

Nutritional Information

Calories 137
Fat 3.9 g
Satfat 0.6 g
Monofat 2.8 g
Polyfat 0.4 g
Protein 2 g
Carbohydrate 25 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 196 mg
Calcium 61 mg
Sugars 8 g
Est. Added Sugars 0 g